| Salt Cod and Potato Cakes |
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Salting cod was a way to preserve it before refrigeration days. It was cheap, readily available, and used widely in Mediterranean countries. Now a days, it's mostly found in gourmet stores, and ethnic (Italian, Spanish, French, and Portuguese) markets. If you are not sure where to get it, ask your fishmonger. Look for it under the names of Morue (French), Baccalà (Italian), Bacalao (Spanish), Bacalhau (Portuguese).
This is my favorite salt cod dish. It is rustic and delicious served for a simple supper or a weekend lunch. It is very easy to make, but takes a bit of planning since you have to soak salt cod for 2 days before making it. |
| Serves 4 |
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| Ingredients | Directions |
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1 Lb salt cod cut into 3" pieces |
Soak cod in a bowl full of cold water for 2 days, changing the water every 12 hours (I usually do it in the morning and in the evening).
Remove cod from water and dry on paper towels. |
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2 cups milk 2 halved garlic cloves 1 large Yukon gold potato |
Put milk and garlic into medium pot and bring to a boil over moderate heat. Immediately reduce heat to medium low and add cod. Simmer for 35 minutes. While cod is cooking, steam potato over a pot of boiling water for 35-40 minutes or until tender when pierced with a knife or toothpick.
Remove cod from milk and cool. Remove potato from steamer and cool. Discard milk. |
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1/2 cup heavy cream 2 halved garlic cloves |
Bring cream and garlic to a simmer over medium-low heat and cook for 5 minutes. Take off heat and cool for 10 minutes. Mash garlic with a fork. |
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1/4 cup olive oil |
Peel potato and mash it with a fork in a bowl until smooth. Add 1/4 cup olive oil, cream with mashed garlic, cod, and mix well. Form the mixture into 3 inch long oval patties, cover and refrigerate for 30 minutes or up to 24 hours. |
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1/4 cup olive oil |
Set a large non-stick skillet over moderately-high heat. Add 1/4 cup olive oil or enough to form 1/8 inch layer. When the oil is hot, put cod cakes into the pan in one layer. Fry for 2 minutes or until nicely browned, flip, and fry 2 more minutes or until browned on the other side. Remove the cakes to a plate, but don't turn off the heat. |
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Sliced rustic bread |
Put the bread slices in the skillet where the cod cakes were cooked, and toast until golden brown, 1-2 minutes. Flip and toast until golden brown on the other side.
Serve fish cakes on toasts. |